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If you’re looking for a cookie that’s rich, chewy, and just a little fancy, these browned butter cookie sandwiches are about to steal your heart. With a nutty, caramel-like flavor from browned butter and a fluffy, sweet buttercream filling, these gourmet-style cookie sandwiches are surprisingly easy to make. Whether you’re baking for the holidays, prepping sweet gifts, or just want a cozy weekend treat, these cookies hit the perfect balance of indulgent and homemade. Thick chewy on the outside, creamy in the center- and ready in under 30 minutes.
The Chemistry of Browned Butter Cookie Sandwiches
Browning butter transforms its flavor profile by cooking off water and toasting the milk solids, creating a deep, nutty aroma known as Maillard reaction magic. When incorporated into cookie dough, it not only boosts flavor but changes the dough texture- making it softer and sometimes looser, which can affect how cookie spread. That’s why it’s key to chill part of the butter before whipping it into frosting so that it doesn’t run off the cookie. Browned butter adds complexity and depth, balancing the sweetness of the powdered sugar. Altogether, this gives your cookie sandwiches a rich, layered taste that’s hard to beat.
Ingredients for Browned Butter Cookie Sandwiches
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Heavy Cream
Adds richness and a smooth consistency to the frosting.
Step-by-Step Instructions for Browned Butter Cookie Sandwiches
- Set your oven to 350 degrees and line two cookie sheets with parchment paper.
- Brown the butter. Melt 2 cups of unsalted butter in a medium saucepan over high heat. Let it boil- listen closely. When the popping stops and you see brown flecks with a nutty aroma, remove them from the heat immediately. Pour into a heat-safe bowl.
- Divide the butter. Use 1 cup for the cookie dough, and place the other cup in the freezer to firm up for frosting.
- Make the cookie dough. In a stand mixer fitted with the paddle attachment, add 1 cup of browned butter and 1 1/2 cups of brown sugar. Mix until combined.
- Add wet ingredients. Add 2 eggs and 1 tsp vanilla. Mix until combined.
- Add dry ingredients. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Slowly add this to the mixer at low speed until dough forms.
- Scoop and bake. Using a cookie scoop, portion the dough onto prepared sheets. Bake for 8-9 minutes until the edges are set. Let cookies cool on the pan for 5-10 minutes before transferring to a wire rack.
- Make the frosting. Remove the chilled browned butter from the freezer and add to a clean stand mixer bowl. Beat until soft.
- Add remaining frosting ingredients. Add powdered sugar, vanilla extract, and heavy cream. Beat until fluffy and smooth- about 2 minutes on high.
- Assemble cookie sandwiches. Spread frosting on the flat side of one cookie, then top with a second cookie. Repeat to create 10 delicious sandwiches.
Recipe Troubleshooting for Browned Butter Cookie Sandwiches
Browning butter is a game-changer, but it comes with a learning curve. Some people burn the butter instead of browning it—listening for the popping too slow and watching those toasty golden flecks helps.
If you feel like you can’t really taste the browned butter flavor, use a higher-quality butter and don’t rush the browning- it should be golden with a nutty scent.
How do I burn butter without burning it? The trick is to watch closely and remove it from heat as soon as the popping stops and the butter turns golden brown.
Why is my dough so soft after adding browned butter? It’s the heat- the butter will slightly melt down the sugar when it mixes, but that’s okay; it makes the cookie chewy.
Should I chill the dough? It is entirely optional on this recipe! You can pop it in the fridge for 10-15 minutes or up to 3 hours.
What other fillings can I put in this cookie? Buttercream, cream cheese frosting, or salted caramel are all dreamy options.
If your cookies spread too much, it’s likely due to using hot browned butter. To prevent spreading, you can always chill the dough for 30 minutes up to 3 hours. If the cookies spread too thin and get crispy, you will want to consider chilling the dough.
Dry or crumbly cookies might mean the dough was overmixed or had too much flour. Always measure your flour with a kitchen scale or by spooning it into a measuring cup. They can also be crumbly if they are over-baked; pull them out when the edges are set, but the centers still look soft.
Greasy cookies can result from using too much butter. Make sure to use only 1 cup in the cookies and 1 cup in the frosting.
Some people find the filling too runny or stiff, which can make sandwiching difficult. Adjust with a bit of cream or more sugar as needed.
If you feel like the filling is too sweet, you can balance that with a pinch of salt or swap in cream cheese for tang.
What add-ins work well with this recipe? Browned butter pairs beautifully with vanilla bean frosting, caramel, salted caramel filling, pecan, and dark chocolate to add flavor.
How do I prevent oozing frosting? Make sure your cookies are thoroughly cooled before assembling. If your filling is melting at room temperature, store in a cool spot or refrigerate for more stability.
Uneven sandwich cookies can happen if the dough scoops aren’t uniform. A cookie scoop ensures symmetry and perfect stacks.
Can I make these cookies ahead of time? You can store them in an airtight container and assemble with frosting later.
Why You’ll Love Browned Butter Cookie Sandwiches
These brown butter cookies elevate any cookie sandwich recipe to gourmet status. They’re part of the dreamy world of browned butter desserts and make standout homemade sandwich cookies. These cream-filled cookies are rich and nutty, and the browned butter frosting has a hint of caramel flavor.
They are soft cookie sandwiches, and they easily qualify as a gourmet cookie recipe. If you are new to browning butter, follow my browned butter baking tips above, and you will see how easy it is! They’re also an ideal easy holiday cookie recipe to add to your festive spread!
Browned Butter Cookie Sandwiches in All Seasons
- These cookie sandwiches shine during fall baking thanks to their rich, cozy flavor.
- It is ideal for cozy holiday desserts, from Thanksgiving or Friendsgiving desserts to cookies to Christmas cookie exchanges.
- These browned butter holiday treats suit winter dessert tables and are a tremendous gourmet cookie gift idea
- Make great back-to-school lunchbox treats
- This small-batch dessert recipe is great for a weekend baking session.
- New Year’s Eve party sweets, or make heart-shaped versions for Valentine’s Day cookies.
Serving Suggestions for Browned Butter Cookie Sandwiches
Serve these decadent cookie sandwiches with hot coffee, chai lattes, or hot chocolate– the nutty butter notes perfectly match.
You can roll the frosted edges in finely chopped pecans, crushed toffee, or mini chocolate chips for extra flair.
Dust the cookies lightly with powdered sugar or drizzle with melted dark chocolate for a bakery finish.
For presentation, line them up on a rustic wooden board, package them in holiday tins for gifting, or stack and tie them with twine for an Instagram-worthy touch.
These beauties belong on holiday party trays and at cookie exchanges
Storage Tips
Refrigeration– Store assembled browned butter cookie sandwiches in an airtight container in the refrigerator for up to 5 days.
Room Temperature– If storing at room temperature, choose a cool, dry spot and consume within 2-3 days for the best texture.
Freezing– You can freeze the cookies and the frosting separately or freeze assembled sandwiches. Wrap individually in plastic wrap and store in a freezer bag. Thaw at room temperature and enjoy within 2 months.
Making Ahead– Bake the cookies a day or two in advance and keep them in an airtight container. You can also make the frosting and refrigerate it- bring it to room temperature and re-whip it before assembling.
Recommended Products
Your New Favorite Cookie
Browned butter has become one of my go-to ingredients. The smell of nutty butter fills the kitchen like a warm hug. This will be your favorite to bring to cookie swaps or wrap-up for edible gifts. People will ask, “What’s that amazing flavor?” The answer is always browned butter.
Browned butter cookie sandwiches are the kind of dessert that feels special without being complicated. The nutty richness from the butter, the chewy cookies, and the soft frosting make for a bite that’s both nostalgic and elevated. They’re easy to whip up, endlessly customizable, and guaranteed to impress- whether you’re gifting, sharing, or just treating yourself. Give them a try and let me know your favorite twist- remember to comment below.
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Browned Butter Cookie Sandwiches with Creamy Filling
Ingredients
- 1 cup unsalted butter
- 1 ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees
- Add 2 cups of unsalted butter to a medium-sized saucepan and turn the heat on high. Allow the butter to boil, and then listen closely. Once the butter stops making popping noises, it should be done. When you stir, you will see brown flecks and smell a nutty aroma. Immediately remove from heat so that you do not burn the butter.
- In a standing mixer with the paddle attachment, add 1 cup of browned butter and reserve 1 cup of browned butter, placing it in the freezer to chill.
- Add 1 ½ cups brown sugar to the standing mixer. Mix until combined.
- Add in 2 eggs and 1 tsp of vanilla. Mix until combined.
- In a large bowl add 2 ½ cup all-purpose flour, 1 tsp baking soda, ½ tsp baking powder and ½ tsp fine sea salt.
- Turn the mixer on low and slowly pour in the dry ingredients. Once a dough forms, stop the mixer.
- Scoop the cookie dough using a standard-size cookie scoop onto light-metal-colored cookie sheets lined with parchment paper.
- Bake the cookies for 8-9 minutes. Remove and allow the cookies to rest on the pan for 5-10 minutes before removing to a wire rack to finish cooling.
Frosting
- Remove the reserved 1 cup of browned butter from the freezer and scoop it into the bowl of a standing mixer with the paddle attachment.
- Beat until softened.
- Add 3 cups powdered sugar, 1 tsp vanilla extract, and 1 tbsp heavy cream. Beat until combined. Turn the mixer on high and beat for 2 minutes until light and fluffy.
- Spread the frosting on the backside of 1 cookie and place another cookie on top to create a cookie sandwich. Repeat until all 10 sandwiches are assembled.
Nutrition
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